Strawberry Salsa
Rita Blake
2 1/2 cups finely chopped strawberries
1 cup chopped green pepper
2 Tbsp chopped green onions
2 Tbsp minced parsley
1/3 cup Catalina salad dressing
Dash hot pepper sauce
Black pepper to taste
Tortilla chips
In a bowl, combine the strawberries, green pepper, onions, and parsley. Stir in the salad dressing, hot pepper, and pepper. Cover and refrigerate for 2 hours. Serve with tortilla chips. Yield: 3 cups.
Poppy Seed Strawberry Pie
Rita Blake
1-1/3 c. flour
1 Tbsp. poppy seeds
1/4 salt
1/2 c. shortening
3 Tbsp. cold water
In a bowl, combine flour, poppy seeds and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Toll out pastry to fit a 9-in. pie plate. Transfer pastry to plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450 for 8 mins. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Filling:
2 pints strawberries, divided
2 cups whipped cream or other topping
2 Tbsp. honey
1/4 c. slivered almonds, toasted (opt.)
Slice one pint of strawberries; fold into whipped topping. Spoon into pie shell. Cut remaining berries in half; arrange over top. Drizzle with honey. Sprinkle with almonds if desired. Refrigerate for at least 1 hour. 6-8 servings.
Strawberry Salad
Carla Kehler
Vinaigrette
1/3 cup rice wine vinegar
3 tbsp olive oil
1 tbsp sugar
1 1/2 tsp chopped fresh mint
1/4 tsp salt
1/4 tsp pepper
Whisk together and gently fold in:
2 cups sliced strawberries
1 medium cucumber, seeded and diced
1 large mango, peeled and diced
Evenly divide 8 cups mixed greens or lettuce on 8 plates. Top with strawberry mixture.
Strawberry Yogurt Nog
1 serving
Carla Kehler
1 egg
1/2 cup plain yogurt
1/2 cup milk
1 cup strawberries, hulled and halved
1/2 tsp. vanilla
1 tbsp. honey, optional
Combine in blender and process 60 seconds on high speed. Drink immediately.
